S. M. Hussein

Rice Bran Stabilization by Solid-State Fermentation: Effect on Chemical Composition, Functional Properties and Antioxidant Activity

El Sayed A. Mahmoud, Mohamed A. Sorour, S. M. Hussein & Mohamed A. Hassan · Asian Journal of Food Research and Nutrition · 2022

Rice bran is the main by-product of rice grain processing. It is produced in large quantities worldwide and it contains a high amount of valuable nutrients and bioactive compounds with significant health-related properties. Despite that, its application in the food industry is st...

Open access Research Article

Utilization of Treated Seed Kernel Flours of Some Fruits in Biscuit Manufacture

Mohamed, A. Sorour, Abul-Hamd, E. Mehanni, S. M. Hussein & Mustafa Abdelmoneim Mustafa · European Journal of Nutrition & Food Safety · 2022

During the processing of fruits, large quantities of wastes are generated, these by-products contain large amounts of oil, starch and protein that can be exploited due to their good nutritional, technological, and functional properties. However, due to the presence of several ant...

Open access Research Article 10.9734/ejnfs/2022/v14i330481